Wyeast Rogue Pacman starter help

[Shamus30]

I am preparing to brew a big sweet stout (1.085 Target OG) using Wyeast's Rogue Pacman yeast (of which I have one smack pack).

According to the Mr. Malty calculator (see screenshot below), I need 3 Liters of starter to fully attenuate.

All of my starters to this point have been 500-1000ml and am a little nervous about screwing up a starter this big (especially with a limited production yeast strain).

My question is, are there any special steps I should take with this starter? What should I use to cultivate the starter in (Would a growler be ok?). Are there any other things I need to look out for?

 

[BrewKnurd]

I am preparing to brew a big sweet stout (1.085 Target OG) using Wyeast's Rogue Pacman yeast (of which I have one smack pack).

According to the Mr. Malty calculator (see screenshot below), I need 3 Liters of starter to fully attenuate.

All of my starters to this point have been 500-1000ml and am a little nervous about screwing up a starter this big (especially with a limited production yeast strain).

My question is, are there any special steps I should take with this starter? What should I use to cultivate the starter in (Would a growler be ok?). Are there any other things I need to look out for?

You'll be fine. I have a gallon glass jug that I use for starters that size.

 

[Shamus30]

You'll be fine. I have a gallon glass jug that I use for starters that size.

Thanks, any advice on how long before pitching I should start the starter?

 

[Denny]

Thanks, any advice on how long before pitching I should start the starter?

To be safe, a week. You can always let it ferment out then refrigerate it til you need it.

 

[BrewKnurd]

I generally make my starter two days before brew day. I let it ferment for at least 24 hours, then put it in the fridge. On brew day I decant off the liquid and make a small (~500 ml) starter to get the yeast woken up and pitch that.

 

[Calder]

It depends on how old the yeast is and how it has been handled. Fresh yeast, you can make a starter the day before and pitch the whole starter. Make it 2 days if you intend to cold crash and decant the starter.

I usually start it a week before. When the starter is finished, I swirl it up and take 8 ozs out of it into a sanitized mason jar. Place jar in the fridge ...... Use it as a new yeast vial next time I need the yeast. It will keep for many months (I've used them after a year).

 

[kev7555]

I'm with calder on the fresh starter a day before. That's what I do when using fresh yeast. It's likely impossible to pitch too much yeast as a homebrewer (especially when you're talking about Imperial Stout or barleywine, etc). Bigger is better.

A good old 1-gallon wine jug is my vessel of choice for starters, but I only do a starter once every few months. The rest of the time I'm racking off the primary and pouring a brand new batch of wort on to the yeast cake the same day. I can re-pitch in this manner about seven times or so with no ill effects.

When it comes to doing something high gravity like this, I like to do something simple say.. a batch of pale ale or IPA, rack off to secondary first and then introduce the new wort on top of all those billions of cells on brew day!!

-K